Our 13 Best Leek Recipes
Any time I cook with leeks (which is not often enough), I always I ask myself why I don’t keep them on hand more often. A member of the allium family, and cousin to onions, shallots, garlic, and chives, leeks have a mild, sweet, sometimes grassy aroma and tons of versatility.
Unlike onions, which grow in a bulb, leeks grow into a stalk made of tightly packed layers. The outer layers turn tough, green, and leaf-like, while the inner layers remain tender and white. We generally only eat the lower white and light green parts of the leeks, but don’t be quick to toss the dark green part. When buying leeks, look for ones with the most white and light green, to maximize the portion you can use. While those dark green leaves are too tough to eat, they’re quite flavorful and made a good addition to stocks. So I like to stash them in the scrap bag I keep in the freezer.
If you’ve ever wonder what to make with leeks, know that they can be used in so many ways. They’re a natural fit in soups, pasta, eggs, and rice, not mention on their own. Leeks can also replace or be used alongside onions or shallots in almost any dish. While other members of the allium family can be eaten raw, leeks must be cooked for two reasons: to bring out their subtle flavors and break down their fibrous texture. Cooked at a low heat, leeks slowly break down into a succulent base. Here are our 13 best leek recipes to try.